Green Bean Casserole is one of those iconic thanksgiving dishes that continues to show up during the holiday season a few times or more. The casserole took its place in US history when it was introduced in 1955 by a very easily recognizable brand that specializes in canned soups including the infamous creamed soup varieties. It was created to sell their cream of mushroom soup. It’s been holiday favorite ever since.

Thankfully, a nutrient dense version of this well-loved dish is very simple to put together and is totally rich and delicious. I don’t like to exhaust myself on holidays, obviously. I want all of the delicious flavors and well-loved dishes at my table without tons of effort. I also want to be able to wake up the next morning without bags under my eyes, swollen fingers and the headache I get with certain additives. I’ll have things to do the next day, like putting up a big ‘ol green tree and stringing it up with purple lights for Advent.

Ingredients:

2.5 lbs frozen or blanched green beans (I used organic)

1 lb or 2 80z packages of mushrooms chopped (I used portabella)

2 medium chopped sweet or yellow onions (I used organic)

1/2 cup or 8 T butter softened  (I used a pastured butter like Kerrygold)

3 cups bone broth (here)

1/3 cup arrowroot starch here (this thickens, is grain free, is less processed than corn starch and is non-GMO)

2t of a mineral rich salt (like this, this or this)

Directions:

Place all of the ingredients in a large bowl and mix them well. Then, place the mixture into a standard size baking dish like this and bake at 350F for 1 hour. If you see some stubborn green beans sticking up from the mixture while baking, use a fork to push them down. After the dish comes out of the oven, let it rest for several minutes before serving to allow the sauce to finish thickening. Enjoy!